Can I use a different type of mustard in the honey mustard dressing?

Absolutely! Dijon mustard or whole grain mustard both work really well and can add an extra layer of flavor to the dressing. Just adjust the amount to your taste preference.

Is this salad suitable for meal prepping?

Yes! You can roast the sweet potatoes up to 2 days in advance and keep them refrigerated separately from the greens and dressing. Combine just before eating to keep everything fresh and vibrant.

Can I make this salad vegan?

Definitely! Use a balsamic or orange vinaigrette instead of honey mustard dressing and skip the cheese. Adding toasted nuts or seeds can boost flavor and texture in place of cheese.

What’s the best way to dice the sweet potatoes for this salad?

Cut them into uniform ¾-inch cubes so they cook evenly and hold their shape. Leaving the skin on adds extra texture and nutrients.

Sweet Potato Salad with Honey Mustard Dressing

Description

Easy Sweet Potato Salad is a vibrant, hearty fall salad featuring tender roasted sweet potatoes, fresh baby arugula, dried cranberries, pepitas, and tangy feta cheese, all tossed in a flavorful honey mustard dressing. This salad combines sweet, savory, and crunchy textures for a satisfying side or light main dish.

Ingredients

Scale

Sweet Potato Salad

2 pounds sweet potatoes (about 4 medium)
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
Fresh ground black pepper to taste
2 cups baby arugula
1/2 medium shallot, thinly sliced into half moons
1/4 cup dried cranberries or cherries
1/4 cup pepitas
1/4 cup feta or goat cheese crumbles (optional)

Dressing

6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)

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Instructions

Preheat Oven: Preheat the oven to 450 degrees Fahrenheit to prepare for roasting the sweet potatoes.
Prepare Sweet Potatoes: Dice the sweet potatoes into 3/4 inch cubes, leaving the skin on. In a large bowl, toss the sweet potatoes with the olive oil, garlic powder, kosher salt, and fresh ground black pepper until evenly coated.
Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potato cubes in an even layer. Roast in the oven for about 25 minutes until tender and browned on the bottom.
Make Dressing: While the potatoes roast, prepare the Honey Mustard Dressing or your chosen alternative dressing.
Assemble Salad: Once the sweet potatoes are done, let them cool slightly. In a large bowl, combine the roasted sweet potatoes, baby arugula, shallot slices, dried cranberries, pepitas, and cheese crumbles if using. Add 6 tablespoons of dressing and toss gently to combine.
Serve Salad: Serve immediately as a warm or room temperature salad. For a plated salad variation, add 2 to 3 cups of mixed greens to plates, top with the potato mixture, and drizzle with extra dressing.

Notes

This salad is perfect for fall with its mix of sweet roasted potatoes and tangy cheese.
You can prepare the roasted sweet potatoes ahead and refrigerate; bring to room temperature or warm slightly before assembling.
For a vegan version, substitute the cheese with a vegan option and use Orange Vinaigrette instead of Honey Mustard Dressing.
Baby arugula is preferred for its milder flavor; regular arugula can be more bitter.
Pepitas add a nice crunch but can be swapped for toasted nuts if desired.

Nutrition

Serving Size: 1 serving
Calories: 381 kcal
Sugar: 21.3 g
Sodium: 286.4 mg
Fat: 13.5 g
Saturated Fat: 1.9 g
Unsaturated Fat: 11.6 g
Trans Fat: 0 g
Carbohydrates: 61.7 g
Fiber: 8.2 g
Protein: 6.5 g
Cholesterol: 0 mg